- 2 1/4 cups self-rising cake flour
- 3/4 cup unsweetened cocoa
- 3/4 teaspoon baking soda
- 2 sticks ( 1/2 pound) unsalted butter, softened
- 2 cups sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 2 ounces bittersweet or semisweet chocolate, cut into 1/4 -inch pieces
- 1/2 cup water
- Decadent Soft Chocolate Cream
- Softly whipped cream, for serving
- Preheat the oven to 325°. Lightly butter a 10-inch loaf pan and line the bottom with parchment or wax paper; butter the paper.
- In a medium bowl, whisk together the flour, cocoa and baking soda. In a large bowl, using an electric mixer, beat the butter with 1 cup of the sugar at medium speed until blended. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla. On low speed, alternately beat in the sour cream and the dry ingredients in 3 batches. Add the chocolate pieces and beat just until combined. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached. Let the cake cool on a rack for 15 minutes, then unmold and let cool right side up.
- In a small saucepan, combine the remaining 1 cup of sugar with the water and simmer for 5 minutes, stirring to dissolve the sugar. Brush a thin layer of the glaze over the cake and let set. Brush the cake with the glaze 2 more times, allowing it to dry between glazings.
- Cut the cake into 3/4-inch-thick slices and serve with the Decadent Soft Chocolate Cream and whipped cream.
The cake can be wrapped well and kept at room temperature for 1 day.
Because dessert includes both cheese and chocolate, it takes a rich, almost syrupy wine, such as Cockburn Ten-Year-Old Tawny Port, to deal with the creaminess of the cheeses and match the sweetness of the cake. If you're looking for a really special dessert wine, try the Mas Amiel Ten-Year-Old Maury.